1. Japan-Kobe beef

People who like steak can't help but know Kobe, Japan. To meet the standard of Kobe cattle, the most basic condition is that the cattle were born and raised in Hyogo Prefecture, and they have pure pedigree of Danma cattle. Its meat is elastic and soft, with a magical snowflake marble texture; It seems to melt on the tip of the tongue after entering.

2. Italy-quinine cattle

Umbria's mountainous and hilly areas are rich and delicious, which is a good pasture, where the world-famous beef cattle, Chianina, are raised. The newborn calf is light brown, and it takes 4 months to become completely white. Quinine cattle is the largest beef cattle breed in the world at present. The average weight of cows is 500 to 700 kg, and that of bulls is 800 to 1300 kg. Bulls are mainly used for breeding, and cows are mostly used for food.

3. France-Charolais cattle

Burgundy, located in the northeast of France, is an ancient wine producing area in France. In Burgundy, beef occupies an important place on the menu, because this place is also the origin of Charolais cattle. Charolais cattle are pure white, and this kind of beef is said to be the top quality in France.

Selection method of beef

1. smell

Fresh meat has a normal smell, while inferior meat has an ammonia or sour taste.

Step 2 touch

First, it is necessary to feel elastic. Fresh meat is elastic, and the depression immediately recovers after finger pressing. The elasticity of inferior meat is poor, and the depression recovery after finger pressing is slow or even impossible, and the deteriorated meat is inelastic.

Second, we should feel the viscosity. The surface of fresh meat is slightly dry or moist, and it does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. The deteriorated meat sticks to hands seriously, and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and not firm.

Step 3 look

See if there are red spots on the skin. No red spots are good meat, and those with red spots are bad meat. Look at the muscles, fresh meat is shiny, red is even, and inferior meat is slightly darker; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.